I've always worried that they would charge for it. After all, buy something skinless, boneless and it is more than with... labour costs!
I'm not too bad at removing the skin, good enough not to ask anymore.
for the skin on the ribs - I make them dry - I rather detest that yucky sauce drowning them. Just seasoning salts for me. Very satisfactory ripping that skin off and crunching it up with my teeth.
I never even heard about removing that membrane until perhaps about 10 years ago - on this forum! and I've been cooking those ribs since the 60's!
Season really really well on both sides. Into the oven at 325 for about 1.5 hours. You know they are done when you can see a good quarter inch of bone sticking out on either side.
I'm not too bad at removing the skin, good enough not to ask anymore.
for the skin on the ribs - I make them dry - I rather detest that yucky sauce drowning them. Just seasoning salts for me. Very satisfactory ripping that skin off and crunching it up with my teeth.
I never even heard about removing that membrane until perhaps about 10 years ago - on this forum! and I've been cooking those ribs since the 60's!
Season really really well on both sides. Into the oven at 325 for about 1.5 hours. You know they are done when you can see a good quarter inch of bone sticking out on either side.